|
Caldereta
Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly the goat meat is stewed with vegetables and liver paste. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities. Caldereta's name was derived from the Spanish word ''caldera,'' meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines. It also has similarities with afritada and mechado because it uses tomatoes, potatoes, carrots, and bell peppers as its main ingredients. Gallery File:Kaldereta_beef1.jpg, Beef kaldereta File:Kaldereta_Bulalo2.jpg, Kalderetang Bulalo See also * Menudo (stew) * Mechado * Lengua estofado * Rendang * Scouse (food) * List of goat dishes * List o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''Oxford English Dictionary'', 3rd edition, June 2003blend of "goat" in French and "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. In cuisine Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ... are also used. Stews See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lengua Estofado
Lengua estofado (lit. "tongue stew" in Spanish language, Spanish), sometimes known as lengua estofada or simply lengua, is a Filipino cuisine, Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or edible mushroom, mushrooms. It originates from the similar Spanish cuisine, Spanish and Latin American cuisine, Latin American dish ''estofado de lengua'' but differs significantly in the ingredients. The dish is prominent in the regional cuisines of the Kapampangan people, Kapampangan, Ilonggo people, Ilonggo, and Negrense people. It is usually prepared for Christmas dinner#Philippines, Christmas dinner and other special occasions. Description Recipes of lengua estofado are extremely variable, ranging from preparations very similar to the original ''estofado de lengua'' to versions which use ingredients unique to the Philippines. A unifying similarity between the different lengua estofado recipes in the Philippines is that they use soy sauce, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Goat Dishes
This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (''Capra aegagrus hircus''). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Worldwide, goat meat is less widely consumed than pork, beef, and poultry. Goat dishes Curry dishes * * * gosht * * Rice dishes Kabsa can be made with goat meat and wild vegetables such as asparagus. This may be related to the origin of paella. * * ''Nasi goreng kambing'', fried rice served with goat meat in Indonesia and Malaysia Soups and stews * * Chanfana – Portuguese dish of goat stewed in red wine with garlic, laurel and fat * Chui jhal – A stew from Khulna, Bangladesh * Miscellaneous * Apohtin * Argentine mutton barbecue * Bhutan – A spicy dish prepared with goat tripe. A speciality in Nepal. * Bocksbraten, a specialty in the surroundings of Bamberg in Germany, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scouse (food)
Scouse is a type of stew typically made from chunks of meat (usually beef or lamb) with potatoes, carrots, and onion. It is particularly associated with the port of Liverpool; hence, the inhabitants of that city are often referred to as "Liverpool#Demonym and identity, scousers". The word "scouse" comes from ''lobscouse'', a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today. Description Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad; it was traditionally made from leftovers and whatever was in season. ''The Guardian, Guardian'' food writer Felicity Cloake describes scouse as being similar to Irish stew or Lancashire hotpot, though generally using beef rather than lamb as the meat. While ingredients can vary, those essentials are potatoes, carrots, onions, and chunks of meat, with beef favoured over lamb. These are simmered together for several hours. The meat may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendang
Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze. Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the Columbian exchange after the capture of Malacca in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechado
Mechado is a braised beef dish originating from the Philippines inspired by the Mexican dish called Menudo which the Filipinos adopted during the colonial period. Soy sauce and calamansi fruits are key ingredients in the braising liquid. Etymology The name ''mechado'' is derived from the Spanish verb ''mechar'', meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. The term was adopted as ''mitsa'' in accordance with Filipino orthographic conventions, though the spelling ''mitsado'' for the dish is unorthodox and rarely seen. Preparation The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the chuck) to provide both succulence and flavor. The larded beef is then marinated in soy sauce, calamansi, and black pepper. They are then quickly browned on all sides in hot oil and then braised in the marinade with the addition of beef broth, onions, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menudo (stew)
''Menudo'' (from Spanish language, Spanish: "small [bits]"), also known as ''ginamay'' or ''ginagmay'' (Cebuano language, Cebuano: "[chopped into] smaller pieces"), is a traditional stew from the Cuisine of the Philippines, Philippines made with pork and sliced Liver (food), liver in tomato sauce with carrots and potatoes. Unlike the Mexican Menudo (soup), dish of the same name, it does not use tripe, hominy, or red chili sauce. Description The dish is made with garlic, onions, tomatoes, pork, liver as food, liver (pork or beef), diced potatoes, raisins, diced carrots, bell pepper, green bell peppers, soy sauce, vinegar or calamansi, and tomato sauce, and seasoned with Edible salt, salt and Black pepper, pepper. It is one of the most common offerings in ''carinderias'' or ''karinderyas'' (small eateries that offer budget-friendly meals to local residents) and is also commonly served in potlucks or buffets due to the inexpensive ingredients used in the dish. Waknatoy ''Wak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulalo
''Bulalô'' () is a beef dish from the Philippines. It is a light colored soup which is made by cooking beef shanks and bone marrow until the collagen and fat has melted or dissipated into a clear broth. Traditionally the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten on rice with soy sauce and calamansi on the side. ''Bulalo'' is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite. Similar dishes in other parts of the Philippines include the Western Visayan ''cansi'' which is soured with batuan fruit; the Waray dish ''pakdol''; and the Cebuano dish ''pochero.'' Names and origin Bulalo is a European and Spanish influenced dish created and developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechado
Mechado is a braised beef dish originating from the Philippines inspired by the Mexican dish called Menudo which the Filipinos adopted during the colonial period. Soy sauce and calamansi fruits are key ingredients in the braising liquid. Etymology The name ''mechado'' is derived from the Spanish verb ''mechar'', meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. The term was adopted as ''mitsa'' in accordance with Filipino orthographic conventions, though the spelling ''mitsado'' for the dish is unorthodox and rarely seen. Preparation The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the chuck) to provide both succulence and flavor. The larded beef is then marinated in soy sauce, calamansi, and black pepper. They are then quickly browned on all sides in hot oil and then braised in the marinade with the addition of beef broth, onions, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afritada
''Afritada'' is a Philippine dish consisting of Chicken as food, chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. It can also be cooked with seafood. Etymology The name ''afritada'' is derived from Spanish language, Spanish ''wikt:fritada, fritada'' ("Frying, fried"), referring to the first step of the preparation in which the meat is pan-fried before simmering in the tomato sauce. Description ''Afritada'' is a braised dish. It is first made by sautéing diced meat with vegetables including onions, garlic, and tomato paste, carrots, potatoes and bell peppers and spices. The mixture is simmered until the vegetables are cooked. It is served on white rice. Variants ''Afritada'' has different names based on the main ingredients of the dish. The most common ones are ''afritadang manok'' (chicken ''afritada''), ''afritadang baka'' (beef ''afritada''), and ''afritadang b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
